Cook the bacon, and slice it up. Whisk the eggs together. In the pan, quickly saute the spinach and remove from pan. Slice up the garlic scapes. Oil the pan and put over medium heat. Pour half of the eggs onto the skillet; once it bubbles up add the spinach, bacon, scapes and cheese to the middle. Fold over and cook a little bit more then put onto your plate.

Tasting Notes:

Lisa: This was a great omelet. Kudos to Gary for neither one of them sticking to the skillet. The omelet had just the right amount of saltiness and savoriness. The rose wine was a nice french blend. The slight sweetness went nicely with the saltiness of the cheese in the omelet.

Gary: It’s hard to go wrong with spinach, goat cheese, and bacon all wrapped up together in eggs. Especially with a Provencal Rose. Match made in heaven. Or southern France.